The pea shoots are shot, the scoring on the skin is uneven, you took the time to get crispy skin then put wet foam on it, basil oil makes the soubise look like it broke.
USWolves on
This isn’t an appetizing plate of food. Pea shoots are dead. Foam looks like mold. Skin is under and not evenly cooked. Cauliflower looks wildly inconsistent. Raw brussels bringing absolutely nothing to the table. Soubise looks grainy and partially broken.
quixologist on
The foam looks like mold blooms
dolche93 on
The foam doesn’t look good. Like another said, mold at first glance. I do like the roasted cauliflower with the onion soubise, sounds delicious and a good pairing for the fish.
Maybe cut the cauliflower into steaks so you’d be able to get it consistent? Either several smaller more uniform steaks or even a singular larger one? Plenty of directions to play with. For the amount of sauce on the plate, it’d also help balance the plate to have a larger portion of cauliflower the guest could break up and swirl in some sauce as they eat.
Were you trying to go for the mixed “swirled” effect with the basil oil and the soubise? I’ve seen some mixing of basil oil with sauce to create a really pretty effect, but I don’t think the soubise is the correct consistency for that technique.
You could drop the soubise and go for a butter emulsion and you’d get that pretty oil and bitter swirl effect. Or, you could blend up a bunch of leafy greens with oil and strain, then use the oil to make an aioli that was closer in consistency to the soubise, Either way you’d avoid have the basil oil looking like a broken sauce.
With a more vibrant green from either direction you go with the oil/sauce, it’d allow you to lower the amount of green you put on the plate with the brussels and pea tendrils.
SkepticITS on
Unfortunately this one has really gone wrong for you.
Pea shoots are in really poor condition, should never have made it onto the plate. Everything is scrappy, and you’ve definitely got too many ideas going on. I can get behind apple with cauliflower. Lavender with apple is fine. Basil with apple – sure. But all together just seems totally excessive and quite confused.
Take a step back and think about what the flavour and texture combinations are that you want to showcase, and what the profile of the dish is. Is it light, rich, vegetal, earthy?
Errickbaldwin on
Foam looks as if the server spit on the plate. Pea tendrils were fresh last week. Cauliflower looks dirty: roast it more or keep it white
medium-rare-steaks on
Don’t do foam. No one likes foam. Pea shoots don’t make sense. Peas are spring, while everything else is fall/winter.
WhatsTheGoalieDoing on
I’m sorry, but I can’t lie. That foam looks like the symptoms of my Crohn’s disease.
Bigdoinks69-420 on
Foam looks like spit
jeetkunedont on
It’s a bit like a wilted Christmas wreath with a bit of grey something. And froth.
Ready_Support6111 on
What are you even going for here?? It’s just a bunch of random elements that make absolutely no sense together. Apples, cauliflower, onion and brussel sprouts?? Basil oil but no basil? AND pea tendrils??? This is a rage baiting, mockery of fine dining. God damn, this pisses me off. Pick 3 fucking ingredients that go well with each other including the fish, leave it at that and stop fucking around, what a shitshow.
IKissedHerInnerThigh on
Foam is a no, looks like someone spit on the plate
Rest I’d eat)
masala-kiwi on
Man, people were really hard on this dish. I see some of the criticism when zoomed in, but overall I quite liked it. How’d it taste?
Mdkgzn on
Peashooters looks trashable
suejaymostly on
Honestly it looks like a plate that was ignored and finally made its way to the dish pit.
Pea shoots in January? You better be Australian
15 Comments
The pea shoots are shot, the scoring on the skin is uneven, you took the time to get crispy skin then put wet foam on it, basil oil makes the soubise look like it broke.
This isn’t an appetizing plate of food. Pea shoots are dead. Foam looks like mold. Skin is under and not evenly cooked. Cauliflower looks wildly inconsistent. Raw brussels bringing absolutely nothing to the table. Soubise looks grainy and partially broken.
The foam looks like mold blooms
The foam doesn’t look good. Like another said, mold at first glance. I do like the roasted cauliflower with the onion soubise, sounds delicious and a good pairing for the fish.
Maybe cut the cauliflower into steaks so you’d be able to get it consistent? Either several smaller more uniform steaks or even a singular larger one? Plenty of directions to play with. For the amount of sauce on the plate, it’d also help balance the plate to have a larger portion of cauliflower the guest could break up and swirl in some sauce as they eat.
Were you trying to go for the mixed “swirled” effect with the basil oil and the soubise? I’ve seen some mixing of basil oil with sauce to create a really pretty effect, but I don’t think the soubise is the correct consistency for that technique.
You could drop the soubise and go for a butter emulsion and you’d get that pretty oil and bitter swirl effect. Or, you could blend up a bunch of leafy greens with oil and strain, then use the oil to make an aioli that was closer in consistency to the soubise, Either way you’d avoid have the basil oil looking like a broken sauce.
With a more vibrant green from either direction you go with the oil/sauce, it’d allow you to lower the amount of green you put on the plate with the brussels and pea tendrils.
Unfortunately this one has really gone wrong for you.
Pea shoots are in really poor condition, should never have made it onto the plate. Everything is scrappy, and you’ve definitely got too many ideas going on. I can get behind apple with cauliflower. Lavender with apple is fine. Basil with apple – sure. But all together just seems totally excessive and quite confused.
Take a step back and think about what the flavour and texture combinations are that you want to showcase, and what the profile of the dish is. Is it light, rich, vegetal, earthy?
Foam looks as if the server spit on the plate. Pea tendrils were fresh last week. Cauliflower looks dirty: roast it more or keep it white
Don’t do foam. No one likes foam. Pea shoots don’t make sense. Peas are spring, while everything else is fall/winter.
I’m sorry, but I can’t lie. That foam looks like the symptoms of my Crohn’s disease.
Foam looks like spit
It’s a bit like a wilted Christmas wreath with a bit of grey something. And froth.
What are you even going for here?? It’s just a bunch of random elements that make absolutely no sense together. Apples, cauliflower, onion and brussel sprouts?? Basil oil but no basil? AND pea tendrils??? This is a rage baiting, mockery of fine dining. God damn, this pisses me off. Pick 3 fucking ingredients that go well with each other including the fish, leave it at that and stop fucking around, what a shitshow.
Foam is a no, looks like someone spit on the plate
Rest I’d eat)
Man, people were really hard on this dish. I see some of the criticism when zoomed in, but overall I quite liked it. How’d it taste?
Peashooters looks trashable
Honestly it looks like a plate that was ignored and finally made its way to the dish pit.
Pea shoots in January? You better be Australian